Ingredients:

  • 8 oz (225 g) egg noodles or rice noodles
  • 8 oz (225 g) pork tenderloin, thinly sliced
  • 8 oz (225 g) shrimp, peeled and deveined
  • 1 cup (150 g) bell peppers, sliced (red, green, or yellow)
  • 1 cup (100 g) snap peas or snow peas, trimmed
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tablespoons vegetable oil (30 ml)
  • 3 tablespoons soy sauce (45 ml)
  • 2 tablespoons oyster sauce (30 ml)
  • 1 tablespoon hoisin sauce (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (15 ml)

Instructions:

  1. Boil noodles according to package instructions. Drain and set aside.
  2. In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch mixture. Set aside.
  3. Heat 1 tablespoon oil in a wok over medium-high. Add pork, cook until browned (3-4 minutes), ensuring the center is cooked through.
  4. Push pork to the side, add shrimp. Cook until pink and opaque (2-3 minutes). Combine with pork.
  5. Add remaining oil, garlic, ginger, bell peppers, and snap peas. Stir-fry until tender-crisp (3-4 minutes).
  6. Add cooked noodles and sauce to the wok. Toss until well coated and heated through (2-3 minutes).
  7. Plate and enjoy!